I was skeptical about dairy-free sour cream because I had always loved the dairy-version, but this Tofu Sour Cream recipe is surprisingly delicious! Creamy and tangy wonderfulness!
Tofu Sour Cream is made with simple ingredients you likely already have on hand–tofu, lemon juice, garlic clove, red wine vinegar (or apple cider vinegar), and salt.
What is tofu
Tofu or soybean curd is a food of Asian origin. Production of tofu involves soaking soybeans in water and creating soy milk, then curdling the milk using a substance such as calcium sulfate or lemon juice. The curds are separated from the whey and usually packaged in block form. Most tofu brands offer a range of soft and firm varieties, which differ mainly in the amount of water retained.”–LiveStrong
Protein in tofu
Unlike most plant-based foods, soy is considered a complete protein, possessing all the essential amino acids. Tofu is thus a good protein source, due both to the amount and nature of the protein it contains. The protein content is higher in firm types of tofu than in softer types. According to the Illinois Center for Soy Foods (ICSF), a 3-oz. piece of firm tofu has about 13 g of protein, compared with about 4 g in soft tofu. The Vegetarian Resource Group (VRG) puts the content of 4 to 5 oz. of tofu at 11 g.–LiveStrong
For me, tweaking the salt, lemon juice, and vinegar for your personal taste can really make it pop.
Recipe makes approximately one pint of sour cream. Keeps in the refrigerator about 7-10 days.
Other Great Tofu Dips and Sauces:
- 1 12 oz package tofu I have used both firm and silken with success
- 2 Tbsp. lemon juice
- 1 Tbsp. vinegar red wine vinegar or apple cider vinegar work well
- 1 teaspoon garlic approximately 1 small clove
- 1/4 tsp. sea salt or to your taste preference
Open tofu container and drain water.
Blend all ingredients in blender until creamy, scraping down sides of blender as needed.
Serve on baked potatoes, tacos, Vegan Nacho Supreme, enchiladas. or even grill veggies.
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